Will consumers worry if GMO yeast makes beer hoppy?

While genetic modification is divisive, the benefits of this kind of non-agricultural product might not be as controversial.

By Caroline Macdonald • April 12, 2018

While consumers buzz about acrylamide in coffee, study shows other products have more

The nonprofit Clean Label Project says french fries and potato chips have higher levels of the naturally occurring chemical.

By Cathy Siegner • April 12, 2018

Explore the Trendline➔

How GLP-1s are shaking up snacking

Food companies, including Danone and Nestlé, are adding more protein and changing portion sizes as weight loss medications reshape consumption patterns.

By Food Dive staff

Too much of a good thing? Heart-healthy oleic acid cuts omega-3 in eggs

The findings were a surprise to researchers who were looking for ways to improve levels of healthy fats in the popular food and baking ingredient. 

By Caroline Macdonald • April 12, 2018

The egg industry of tomorrow: Embracing a more sustainable food future

As demand for proteins and earth-friendly practices rise, food and agriculture giants are working with those creating plant-based alternatives. Ovotec Limited CEO Morten Ernst writes why he's embarked on this kind of partnership.

By Morten Ernst • April 9, 2018

Cauliflower in power: The veggie catches up to the hype

Its applications have finally caught up to consumer demand, leading to a 38% jump in per capita consumption last year. 

By Alicia Kelso • April 6, 2018

Pour some sugar on me: Cereal gets sweeter

General Mills and Kellogg are bringing back candy-like varieties mainly to gain greater market share.

By Cathy Siegner • April 6, 2018

Chef'd and Innit join to offer customized meal kits

The partnership combines fresh ingredients from the meal kit company with the food tech planner's meal recommendations and cooking instructions.

By Dan Alaimo • April 6, 2018

Study: Adding seaweed makes products more attractive to shoppers

The eco-friendly ingredient is well positioned to take advantage of a number of current food trends, including plant-based diets, exotic additives and environmentally friendly foods.

By Caroline Macdonald • April 5, 2018

Pecans may reduce heart and diabetes risk

Researchers also found a small but statistically significant improvement in insulin resistance, serum insulin and pancreatic beta cell function when the nuts were eaten.

By Caroline Macdonald • April 5, 2018

Has the trend for edible glitter gone too far?

The decoration started out on cakes and cookies, but it has been added recently to beer, coffee, wine, bagels and even pizza in an effort to make food stand out on social media.

By Caroline Macdonald • April 5, 2018

Carrageenan still OK for organic food, USDA rules

An entry published Wednesday in the Federal Register goes against a recommendation from the department's advisory board to remove the controversial emulsifier from the approved ingredients list.

By Megan Poinski • April 5, 2018

Despite concerns, vegans generally get most of the nutrients they need

The Irish Nutrition and Dietetic Institute found a pair of exceptions, noting that 50-60% of U.S. and U.K. people who followed this eating regimen were deficient in vitamins B12 and D.

By Caroline Macdonald • April 5, 2018

Pot of gold: Big Food could cash in on cannabis-infused edibles market

The market for marijuana-based food and beverages is generating hundreds of millions of dollars in revenue where the substance is legal.

By Cathy Siegner • April 4, 2018

Hershey commits $500M to sustainable cocoa initiative in West Africa

The candy company is aiming to bolster supplies in the Ivory Coast and Ghana, where much of the ingredient used to make its iconic bars and Kisses is grown.

By Cathy Siegner • April 4, 2018

Embrace reformulation and kick-start your food product sales

Reformulation is not just about what to take out of foods. It could be as simple as switching some of your existing ingredients to something similar, but better-for-your customers.

April 3, 2018

Coffee sold in California must have cancer warning, judge rules

The decision could subject more than 90 companies — including Starbucks, Whole Foods and Target — to millions in fines for failing to inform consumers of acrylamide levels, and may have a ripple effect on the entire segment. 

By Emma Liem Beckett • April 2, 2018

Grape waste shows promise as a natural preservative

Researchers at the University of Nebraska-Lincoln have also found skins, seeds and stalks left over from the wine-making process can add fiber and antioxidants to food.

By Caroline Macdonald • March 29, 2018

Ocean Spray petitioning FDA to allow cranberry health claim

The fruit cooperative wants to advertise that daily consumption of its products, including juice, berries and powder, may help prevent recurring urinary tract infections.

By Caroline Macdonald • March 29, 2018

Kellogg increases vitamin D in range of cereals

The company will increase levels in some of its cereals in European and Middle Eastern markets in order to combat widespread deficiencies of the micronutrient.

By Caroline Macdonald • March 29, 2018

Why beverage makers should leverage gluten-free oats and quinoa powders

These drink mixes could help companies qualify for the Whole Grain Stamp and bolster the health halos of their products, increasing their appeal for consumers. 

By Caroline Macdonald • March 29, 2018

Study: Kid-targeted food gets into health trends

As the millennial parent demographic expands, manufacturers are doing whatever it takes to meet their demands and stand out on increasingly crowded shelves. 

By Alicia Kelso • March 28, 2018

Will calorie counts impact alcohol sales?

The new menu labeling law will require them to be printed on packaging as consumer demand for transparency grows.

By Alicia Kelso • March 27, 2018

New wheat varieties could allow high fiber claims

Arcadia Biosciences, which developed the new selections, is working with manufacturers to incorporate the cereal grain into reformulated products.

By Caroline Macdonald • March 22, 2018

Study: Organic farming reduces nitrogen pollution

The practice releases into the environment 64% less of the gas, which contributes to problems such as ozone depletion and acid rain, than conventional agricultural methods. 

By Caroline Macdonald • March 22, 2018

Greek researchers say feta has probiotic potential

Scientists found it has a similar mouthfeel and taste to the traditional cheese while being better protected against listeria. 

By Caroline Macdonald • March 22, 2018